One-Pot Creamy Spinach Parmesan Polenta
Make this creamy polenta with spinach and Parmesan cheese entirely in one pot for simple preparation and easy cleanup. This dish is a satisfying weeknight meal.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 cups fresh spinach, packed
- 1 cup grated Parmesan cheese
- 1/4 cup water (optional, for thinning)
Instructions
- Pour the vegetable broth into a large, heavy-bottomed pot and bring it to a boil over medium-high heat.
- Slowly whisk in the cornmeal while the broth is boiling to prevent lumps. Reduce the heat to low.
- Continue stirring frequently for about 20 to 25 minutes, or until the polenta thickens and pulls away from the sides of the pot.
- Stir in the salt, pepper, butter, and heavy cream until fully combined and smooth.
- Add the fresh spinach to the pot. Stir constantly until the spinach wilts completely into the polenta, about 2 minutes.
- Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and creamy.
- If the polenta is too thick, stir in a small amount of water until you reach your desired consistency.
- Serve immediately.
Notes
- For a richer flavor, substitute half of the vegetable broth with chicken broth if you are not making this dish vegetarian.
- You can grate your own Parmesan cheese for the best melting quality. Pre-shredded cheese often contains anti-caking agents that affect creaminess.
- This polenta is best eaten right away, as it thickens considerably upon standing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 3
- Protein: 15
- Cholesterol: 75
